June 28, 2016

Making Both Ume Syrup and Ume Jam/梅シロップと梅ジャム両方を作る

Economical recipe (laugh) for making ume syrup first and then ume jam from the leftover ume

まず梅シロップを作り、次に残った梅で梅ジャムを作ります。お得なレシピー（笑）

Tips:

Use a Tupperware container and shake it occasionally to accelerate extraction. Separate syrup from ume in 3-5 days. If left longer, it may ferment. Even if some extract remains in the ume, you won't lose it because it will remain in the ume jam to make later (laugh).

If you fail to sterilize the syrup by heating properly, the syrup may ferment. If the PET bottle is swollen, loosen the cap to release the air.

加熱殺菌がうまく行かないと、発酵することもあるので、ペットボトルが膨らんでいたら、キャップを緩めて、空気を出して下さい。

How this recipe was created

Culmination of my ume sryup & ume jam making over the five years! When you have home-made ume sryup and ume jam in your house, you can use them in a variety of ways, like mixing with water and drinking, making "ume hi" ("ume sour"), using in cooking, etc., etc. You can make them only around this time of year, so I encourage you to take the challenge!

2 comments:

Thanks for your helpful recipe and hints! I love ume and we get quite a lot of them in California (only in the Japanese market though). The season for us has passed this year, but I'll try to do it next year.